Hacienda La Papaya - Ecuador {Washed}

Ficha técnica

Tostador: La Cabra Coffee
Origen: Saraguro, Loja (Ecuador)
Productor: Juan Peña
Altitud: 2000 msnm
Varietal: Typica (Mejorado)
Proceso: Washed
Perfil: Jazmín · Oolong · Miel
Formato: 200 g / 1 kg
Cosecha: 2025
Uso recomendado: Filter · Espresso

Hacienda La Papaya Washed es una de las expresiones más puras del trabajo de Juan Peña.

Desde su finca en Saraguro (Loja), Juan ha desarrollado un enfoque científico en el café, controlando cada variable del cultivo y procesamiento para lograr una precisión excepcional en taza.

Este lote de Typica Mejorado, cultivado a 2.000 msnm, muestra el lado más limpio y delicado del origen ecuatoriano, donde la claridad y la elegancia son protagonistas.

El resultado es un café refinado, transparente y altamente expresivo.

Proceso

Procesado mediante método lavado de alta precisión, este café busca máxima claridad:

Despulpado con eco-pulper eliminando gran parte del mucílago
Remojo en agua durante ~15 horas (fermentación mínima)
Secado en estructuras diseñadas para control total de condiciones
Monitoreo constante de humedad y temperatura

Este proceso permite obtener un perfil extremadamente limpio y definido.

Resumen sensorial

Jazmín
Té oolong
Miel

La Cabra Coffee is a modern coffee company established in Aarhus, Denmark in 2012. Curious about what lay further down the coffee chain, we threw ourselves into sourcing and roasting our own coffee, our own way, in 2013. Part of the advantage of growing in a small town is the lack of external influence, allowing us to forge an honest and novel approach to coffee. This honesty and dedication led to a reputation at home in Aarhus, where a passionate team still runs our coffee bars and bakery.


Attention also began to trickle in from further afield, and today La Cabra is a widely recognised coffee roaster; we are proud to be working with many valued and quality driven wholesale partners to create exceptional coffee experiences in cities across the globe, and with dedicated home users and subscribers in more than 60 countries. Over the past few years we have further expanded our coffee horizons, moving to our new roastery location in Copenhagen, and opening our first international locations in New York, Bangkok and Oman.


A simple approach
Each coffee is created by a set of intentional decisions; we explore the influence of each on the journey from well-nourished tree to delicious and transparent cup. At our end of the chain, we roast with the aim to showcase and unveil innate quality and complexity, showcasing our carefully chosen raw material in the most delicious way possible. This is a straighforward approach to coffee, paying attention to green coffee quality above all; creating the most transparent expression of a specific coffee, never with ‘filter’ or ‘espresso’ in mind.



We make all of our roasting decisions at the cupping table, deciding on a single profile that we feel best showcases the character of a specific coffee, the unique fingerprint that led us to it. Traditionally speaking, many have perceived this as a compromise, a ‘halfway house’ between filter and espresso, but this has never been our view. On the contrary, this approach has led to some of our most transparent and memorable coffee experiences, removing the noise and leading the conversation to origin, to the strategic decisions that shaped the raw material.


Seeking inspiration
There is a constant need to travel for coffee, both to origin countries and to cities around the world, constantly seeking inspiration both within and outwith the coffee industry. We seek collaborations with talented creatives who share our drive, passion and curiosity. Each of these connections, however fleeting, has shaped how we create and share coffee experiences.

We have come to approach coffee with a great appreciation for our raw material. The character of a coffee cherry comes to life as a result of highly specific conditions, which require great skill on the part of the producer to create. We only work with trusted partners to source our coffees, both directly with producers and with a select few devoted importing companies, but always with utmost quality in mind. We also hope to offer the freshest coffee experiences, by reflecting the seasonality of coffee harvesting as closely as possible in our offering. We visit origin countries several times a year, building relationships with skilled individuals, those who pour their work into the field, those who give their care to each plant and ripening cherry. Their expertise and passion is inspiring, and only pushes us further to present their work as best as we can.


The act of brewing
We focus on the freshness of our coffees, always allowing ample resting time to degas, in order to avoid introducing taints into our cups. We always use clean and fresh water, of an ideal mineral content, to present the coffee in its best possible light. Once we have the correct roasting profile, water, and coffee age, the act of brewing is much more simple. A wide variance in brewing parameters can still produce delicious and transparent cups. Read more about our approach to water, brewing and resting here.

Stay curious
We value clean and bright cups, with clear flavour notes that reflect their place of origin. Through these bright coffees, we aim to take you with us on our journey through the seasons of coffee, shedding light on the intentional decisions that shape each cup.

Through all of this, we remain curious. About all stages of the coffee process, about other sensory experiences, about the future direction of our industry. We constantly seek to improve in everything that we do, and be as transparent as possible in the process.